Caramel cream cake with hazelnuts

The caramel cream and hazelnut cake is a delight that perfectly combines textures and flavors, evoking pleasant memories of family meals. This recipe is simple but offers a spectacular result, making it an excellent choice for any occasion, from birthdays to gatherings with friends. I will guide you step by step, so you can achieve a delicious cake with a crunchy biscuit base and a smooth caramel cream.

Preparation time: 30 minutes
Baking time: 0 minutes (the base is not baked)
Total time: 1 hour (including cooling time)
Number of servings: 12

Ingredients

For the base:
- 500 g plain biscuits
- 200 g butter (1 package)
- 4 tablespoons powdered sugar
- 200 g roasted and unsalted hazelnuts (or 100 g roasted walnuts)
- 3 tablespoons cocoa
- 1 and a half cups cold milk
- Rum essence (to taste)
- 2 packets of vanilla

For the caramel cream:
- 200 g sugar
- 3 eggs
- 200 ml sweet milk
- 3 tablespoons sifted flour
- 200 g margarine

For the glaze:
- 200 g chocolate
- 2 tablespoons water
- 50 g butter

For decoration:
- 100 g roasted and unsalted hazelnuts

Step by step

1. Preparing the base:
Start by crushing the biscuits in a large bowl. Use a rolling pin to turn them into fine crumbs. This is a fun activity that can be done together with loved ones. If you wish, you can add a personal touch by crushing the biscuits in plastic bags to avoid mess.

2. Mixing the ingredients for the base:
In another bowl, mix the biscuit crumbs with cocoa, powdered sugar, and crushed hazelnuts or walnuts. If you want a more intense flavor, feel free to add rum and vanilla essence at this stage.

3. Adding the milk:
In a small saucepan, heat the milk together with the butter, vanilla, and rum until the butter is completely melted. Pour the warm mixture over the biscuits and mix well, being careful not to form lumps. Place the obtained mixture in a small tray, smoothing the surface well but without pressing too hard.

4. Preparing the caramel cream:
In a small saucepan, caramelize the sugar over low heat, being careful not to burn it. In a separate bowl, beat the eggs with the flour and milk, then pour the mixture over the caramelized sugar. Let it simmer over low heat, stirring continuously, until the cream thickens like pudding. Once it reaches the desired consistency, let it cool.

5. Finalizing the cream:
After the cream has cooled, add the margarine and mix well until you obtain a creamy and homogeneous consistency. Pour the caramel cream over the biscuit base and level it with a spatula.

6. Preparing the glaze:
In a small saucepan, melt the grated chocolate together with the water and butter, stirring constantly. Once melted, let it cool slightly, then pour the chocolate glaze over the caramel cream, leveling again with the spatula.

7. Decorating the cake:
Sprinkle the crushed hazelnuts on top of the glaze for an elegant look and to add a crunchy note.

8. Cooling the cake:
It is essential to let the cake cool, ideally in the freezer, for about 30 minutes, so that it hardens and can be cut more easily. Make sure not to forget the cake in the freezer!

Serving suggestions and variations

The caramel cream and hazelnut cake can be served plain or alongside a scoop of vanilla ice cream or a dollop of whipped cream! You can also try different types of chocolate for the glaze (dark, milk, or white) or even add a layer of fresh fruits like strawberries or raspberries for a flavor contrast.

Nutritional benefits

This cake contains nutrient-rich ingredients, such as eggs, which provide quality protein, and hazelnuts or walnuts, which are an excellent source of healthy fats and vitamin E. However, considering the high sugar and fat content, it is advisable to consume it in moderation, especially if you are monitoring your caloric intake.

Frequently asked questions

1. Can I replace the hazelnuts with another ingredient?
Yes! You can use other nuts like pistachios or almonds, or even pumpkin seeds for an allergen-free version.

2. What type of biscuits should I use?
Plain biscuits are preferred, but you can experiment with cocoa biscuits or sweetened ones to add a different flavor.

3. How can I make the cake less sweet?
Reduce the amount of sugar in the base and cream, and use chocolate with a higher cocoa content for the glaze.

4. Can I prepare the cake in advance?
Sure! The cake keeps well in the fridge for a few days, and the flavor improves as the ingredients meld together.

With a little patience and passion, you will achieve a caramel cream and hazelnut cake that will impress everyone! This recipe is not just a simple cake, but a culinary experience that will bring joy and flavor in every bite. Enjoy!